lifestyle

5 Meats at 1,650 Calories: This Burger is Definitely a Boss

We all know that everything is bigger in Texas, so it’s no surprise that a Texas-led chain has created something called the Boss Burger. Chili’s, headquartered in Dallas, Texas, is rolling out the new burger as part of the chain’s return to its “original gourmet burger concept.”

“America’s love of burgers has never waned, but the bar for an exceptional burger keeps getting higher and higher,” said Steve Provost, Chili’s chief marketing officer, in a statement. “Well, at almost half a foot tall – and with bacon and rib meat and sausage and brisket stacked on top of our one half pound of burger meat – it’s hard to get any higher than The Boss.”

Chili’sopened in Dallas in 1975; their first menu was one page, with chili, burgers, and tacos. In the 80s as the casual dining chain began to expand, fajitas and those famous baby back ribs were introduced (along with that earworm jingle).

In September 2017, Chili’s cut their existing menu by 40 percent to go back to a focus on burgers, ribs, and fajitas. Chili’s Boss Burger is part of a self-named #ChilisUnderground menu testing new items for rollout across the chain. The new burger is only available right now in a few markets, but the response to it seems to be good.

Chili’s also introduced two other new burgers, although one of the new items is a true return to their original menu. The Chili’s Chili burger was on the very first Chili’s menu and this “new” version uses the original chili recipe, too.

The third new burger is Alex’s Santa Fe burger, which comes layered with avocado, pepper jack cheese, onions, roasted jalapenos, tomato, and a spicy Santa Fe sauce. The burger is a creation of Chili’s chef Alex Gomez, who has been working with the chain for 20 years.

The Boss Burger is by far the biggest, meatiest burger of all the Chili’s burgers, coming in at 1,650 calories. We suggest you follow Provost’s suggestion and bring your best crew to help you eat it or treat it like a Man vs. Food challenge.